Aglio e Olio with Broccoli Rabe and Roasted Tomatoes

There are literally a thousand ways to make pasta, and I love to create dishes using different pasta shapes.  Sometimes, I plan ahead, but there are other times, I try to use whatever I have in the fridge and in the pantry. It’s a bit challenging but it can be fun.  I also get inspired while I am shopping, and I see the different ingredients. I start visualizing how I can combine them together in a dish.  Today’s recipe is a perfect example of that. I grabbed the ingredients at the grocery store and put them together very quickly.  I fed my family, and everyone was smiling while savoring the pasta.  Aglio e Olio in Italian means garlic and oil, and traditionally used with spaghetti. I developed this dish and take full credit for the recipe and the method of cooking.

Serves: 6-8 – Level of difficulty: Easy – Medium 

Time: from start to finish 35 minutes (fast paced) allow yourself 45 minutes in total. You will be juggling but you can do it, I promise you. You will have the oven and two burners going at one point. Just pay attention, and do not use your cell phone. (LOL) 

Ingredients: 

• 1 – 16 oz pasta Gigli Flowers, (Flora’s Brand) *
• 1 pint of cherry tomatoes
• 1/2 lb. of pancetta, chopped *
• 1/3 cup of garlic, chopped
• 3/4 cup extra virgin olive oil, plus more to drizzle
• sea salt to taste
• Pinch of crushed red pepper
• 1 head of broccoli rabe, rough chopped
• 1/4 cup pasta water (reserved)
• 1/2 -3/4 Grana Padano cheese for grating *
  Preparation:

  1) Place tomatoes on a tray, season with salt and pepper, drizzle with olive oil. Bake in a pre-heated 425-degree F. oven for 30 -35 minutes.  Give them one good stir, at the half-way point.

  2) In the meanwhile, bring the salted pasta water to a boil.

  3) On another burner, in a very large skillet, over medium-high heat, heat 3 tbsp. olive oil, sauté the pancetta for 2 minutes, add the garlic. Once you smell the aroma, set this pan aside. (Away from the burner)

  4) The pasta should be in the boiling water by now. 5-7 minutes prior to pasta being done, drop the broccoli rabe in there to avoid using another pot.  Check for doneness and drain the pasta and broccoli rabe. Be sure to reserve some pasta water.

  5) Place the large skillet with pancetta and garlic back on the burner on very low flame, drop the rest of the olive oil, the pasta, 1/4 cup pasta water, broccoli rabe, roasted tomatoes, grated cheese. Sprinkle with crushed red pepper. Season with more salt if necessary. Mix well and serve at once.

  Cook’s Tips:

  1) Use any short pasta you have in your pantry
  2) you can substitute pancetta with bacon
  3) Use as much or as little cheese as you want. You can also use a different cheese such as Parmigiano Reggiano, (parmesan)
  4) Always cook pasta according to package directions, unless you like it al dente. In that case, deduct 2 minutes from the cooking time.  The best way to know if the pasta is cooked to your liking is simply taste it.

  As you can see from my notes, pasta is very versatile and can be prepared according to your taste. You can use any meats, pasta shapes or veggies of your choice, and stamp your name on it!

  Wine suggestions: Vermentino, Verdicchio, or Sancerre – Sauvignon Blanc from the Loire Valley.

Recipe developed by Gina over at Foodiewinelover
Photos: By Gina for Foodiewinelover

Buon Appetito From My Kitchen to Yours!

Gina Martino Zarcadoolas
Foodiewinelover
My Food, Wine & Travel Lifestyles